I always thought summer was my favorite time for seasonal flavors (think garden ripened tomatoes, basil, watermelon, yellow squash, zucchini), but I am finding that I really love fall flavors. . .pumpkin, earthy spices, butternut squashes, apples, citrus, stews, soups . . . it’s all the season for these things. And this cake? It embodies the fall season.
My coworker was kind enough to loan me her beautiful bundt pan so that I could make this tasty concoction for the baby shower I went to yesterday afternoon. The mom-to-be enjoys pumpkin flavored treats so it lead me to this recipe (which has many good reviews on epicurious). The cake was simple to make and beautiful with little fuss (which is my favorite way to make a dessert). The batter. . . ooo this cake almost didn’t make it to the oven. It tasted like pumpkin mousse. It was difficult to not lick the entire bowl. Salmonella anyone?
I am tempted to go out and buy a bundt pan now so that I can continue making effortless beautiful cakes. I am not much of a froster, but much more of a drizzler or fruit topper, so a bundt pan could be a welcome addition to my baking repertoire. 🙂